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Roasted Curried Cauliflower and Onion
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indian-spiced roasted cauliflower and onions - a flavorful side dish for any meal.
Ingredients:
  • 12 cups cauliflower florets
  • 2 large onions, quartered
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 0.5 cup olive oil
  • 0.33333334326744 cup red wine vinegar
  • 4.5 teaspoons curry powder
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon ground cumin
  • 1.5 teaspoons salt
  • 1 pinch freshly ground black pepper to taste
  • 0.33333334326744 cup chopped fresh cilantro
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Spread out the cauliflower florets in a spacious roasting pan. Separate the layers of the onion quarters and keep them to the side.
  • In a small skillet over medium heat, toast coriander seeds and cumin seeds until slightly darkened, about 5 minutes. Crush coarsely with a mortar and pestle, then transfer to a medium bowl.
  • Combine oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt with crushed seeds; whisk together. Coat cauliflower with the dressing. Arrange in a single layer in the pan and sprinkle with pepper.
  • Roast in the preheated oven for 20 minutes, stirring occasionally. Add onions and stir well. Continue roasting until vegetables are tender, about 15 minutes. Garnish with cilantro before serving.

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